Chicken and leek soup


  • Chicken stock, either shop-bought or home-made
  • Potatoes, peeled and diced
  • Leeks, sliced
  • Chicken, peeled and boned
  • Butter
  • Seasoning


  1. Bring the chicken stock to the boil in a saucepan.
  2. Add the potatoes.
  3. Warm a knob of butter in another saucepan.
  4. Add the leeks to the butter. Stir the butter through, then cover and keep on a low heat until soft.
  5. When the potatoes are soft, break them up to release as much starch as possible.
  6. Slice the chicken into strips and place them carefully in the stock. Stir through.
  7. Stir the softened leeks to break them up a little and stir in to the stock.
  8. Season to taste.


  • The soup is thickened by the potato starch. You’ll probably need more than you think.
  • A potato masher can be used to break up the potato.
  • Garnish with a dollop of cream and a sprinkling of chopped fresh parsley.
  • Serve with warm crusty bread.
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